5 Instant Pot Recipes to Get You Through Until Spring
– Gabby Sanchez, February 21, 2018
These Chicago winters are never predictable. Is it cold? Is it snowing? Is it raining for days? Either way, you will probably find yourself still inside trying to figure out what’s for dinner. We talked with our office Chef, Shocara, this month and came up with a few recipes to get you through until the Spring. And who likes to wait for a delicious dinner to cook for three hours on the stove? Not me! We took Shocara’s recipes and made them adaptable to the ever so popular Instant Pot. If you haven’t heard about the Instant Pot craze, they’re speeding up 3 hour cooking down to 45 minutes– leaving you more time to snuggle up and binge watch your favorite shows.
When you think short rib, do you get intimidated? I know I do! Using an Instant Pot, you’ll be a pro in no time (literally), so don’t freak out. You got this! Most of these items are most likely sitting in your cabinets/fridge at home, so it won’t break the bank. This recipe is perfect for a potluck dinner with friends, a good way to impress your mother in law who thinks you can’t cook, or even to spice up a night-in with your loved one instead of ordering the regular Chinese takeout.
Serves 3 to 5
- Bone In beef short ribs 6 ea. (2.5 lbs)
- All Purpose Flour 1/3 cup
- Salt 1 tbsp
- Black Pepper ½ tbsp
- Paprika ½ tbsp
- Horseradish 1 oz
- Fresh Garlic Cloves, minced 2 ea
- Sweet Yellow Onion ½ cup diced
- Brown Mustard 2 oz
- Brown Sugar 2 oz
- Beef Broth 2 cups
- 1 tbsp Olive Oil
Season Short ribs with ½ of the salt and pepper, then coat in flour.
Use the sauté feature to brown the flour coated short ribs in the olive oil.
Once browned on all sides add all remaining ingredients.
Press “Manual” button and set timer to 40 minutes on high. When done, move valve to release pressure/steam.
Nothing says comfort better than Southern food. Gumbo usually takes hours to build up that deep roux flavor, but using your Instant Pot will be ready by the time your movie starts.
- Flour 3 tbsp
- Butter, Unsalted 3 tbsp
- Celery, diced ½ cup
- Yellow Onion, diced ½ cup
- Bell Pepper, diced ½ cup
- Fresh Garlic, minced 3 cloves
- Tomato Paste 2 tbsp
- Tomatoes Diced, 1 24 oz can
- Chicken Breast, diced 2
- Smoked Andouille Sausage, sliced 4 each
- Paprika 2 tsp
- Dried Thyme 2 tsp
- Gumbo File 1 oz
- Black Pepper 1 tsp
- Salt 2 tsp
- Fresh Habanero Pepper 1
- Chicken Broth 2.5 cups
- Prepared Rice for serving 4 cups.
Make a roux by using the sauté feature to brown the flour in butter, stirring occasionally so as not to burn.
Add all other ingredients and set Instant Pot to ‘soup/stew’ mode for 10 minutes.
Move valve to release pressure/steam.
Serve over prepared rice.
Ground turkey is super versatile (and a healthy alternative) in the kitchen. You can make these meatballs in advance to last you for a few days. Add these to spaghetti one night and add to French bread for a meatball sub tomorrow. The options are endless!
Serves 3 to 5
- Ground Turkey 1.5 lbs
- Dried Basil 1 tsp
- Fresh Garlic Cloves, minced 2
- Celery Stalk, small diced 1
- Yellow Onion, small diced 1/3 cup
- Parmesan Cheese, grated 1 oz
- Egg, large 1
- Tomato Paste 1 tbsp
- Bread Crumbs ¼ cup
- Salt 2 tsp
- Black Pepper 1 tsp
- Prepared Marinara 3 cups or 1 24 oz jar
Mix all ingredients except marinara and shape into 2 oz meatballs.
Select “sauté” feature and brown meatballs on all sides.
Add sauce to Instant Pot and Push the soup button for 15 minutes,
When done, move valve to release pressure/steam.
Serve with prepared pasta or rice.
Stuffed peppers! An oldie but a goodie in my eyes. Not because I thought I was the next Top Chef, but because it was insanely easy. And even easier using an Instant Pot. Now you have time to sit back and relax, dinner is on its way. Take the pressure off and try this recipe!
- Ground beef 1 lb.
- Eggs 2
- Cooked Rice 2 cups
- Italian Seasoning 2 tsp
- Worcestershire 1 tbsp
- Granulated Onion 1 tsp
- Garlic Powder 1 tsp
- Crushed Chili Peppers 1 tsp
- Mozzarella, Shredded 1 cup
- Parmesan ½ cup
- Bell peppers (large enough for stuffing) 3 ea with stem and veins removed. Cut in half.
- Marinara 1/3rd cup plus ½ cup
In a pan brown ground beef after seasoning with all dry spices.
Remove from heat and add Worcestershire, cooked rice, and 1/3rd cup of marinara.
Stir 2 beaten eggs into the beef and rice mixture.
Cut tops off your bell peppers and remove seeds.
Lower vegetable steamer into your Instant Pot.
Stuff each pepper with the mixture and lower into the steamer basket, top with cheeses and remaining marinara.
Close your lid and steam valve and set to manual, pressure, high, for 10 minutes.
When done, move valve to release pressure/steam
Use hook to lift steamer out of the pot.
Chicken Tortilla Soup
Step aside chicken noodle soup! Spice up your night with this Chicken Tortilla Soup recipe.
Making soup can take hours, especially a good one. We found the easiest and most flavorful way is to use an Instant Pot. Cutting down cook time to just 8 minutes.
- 2 Chicken Breasts (grilled)
- Black Beans (qty TBD)
- 1 yellow onion
- 1 can Rotel peppers
- 2 tomatoes
- 3 corn tortillas (cut into pieces) (to thicken soup)
- Cooking Oil
- 2 stalks celery
- 1 Tbs garlic
- 3 cups veg stock
- 3 cups chicken stock
- Corn (qty TBD)
- Pinch Cayenne
Set Instant Pot to ‘Sauté’.
Add oil. Saute vegetables. Sauté until translucent.
Cancel Sauté and add rest of ingredients.
Cover with lid. Select Soup mode. Set for 8 minutes.
When done move the steam valve just slightly so the steam comes out slowly.
Remove chicken and shred with two forks.
Garnish with lime, sour cream, cilantro and tortilla strips.
Check out how to make it: